Seared Bay Scallops with Pea Purée and Radishes

Seared Bay Scallops with Pea Puree and Radishes
Seared Bay Scallops with Pea Puree and RadishesMichelle Heimerman

At Ireland's Global Village, Martin Bealin and Nuala Cassidy pair local scallops with wild boar belly. In this simplified version, they use pan-seared slices of chorizo for crispy, spicy contrast to the sweet seafood and peas. They garnish the dish with seasonal vegetables like radishes and greens, or sometimes apples or cucumbers, from the restaurant's nearby mountaintop garden.